SHRIMP & CRAB SEAFOOD BISQUE RECIPE
Learn how to make a delicious, creamy seafood bisque with fresh shrimp, lump crab, rich cream and tons of delicious flavor! This recipe is incredibly simple to prepare, made entirely in one pot and totally customizable - make it with your favorite seafood or shellfish! This is more than just a soup - it's a luxurious, indulgent seafood experience that will keep you cozy and warm all season long! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Number Of Ingredients 18
Steps:
- Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
- Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside - reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
- Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
- Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
- Add stock: Slowly whisk in the reserved seafood stock - whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
- Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
- Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout - don't overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.
- Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!
Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 19 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 231 mg, Sodium 918 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SHRIMP & CRAB SOUP
This soup was a favorite at a long since closed restaurant. They would never give me the recipe so I did it myself. I'd guess it's low in fat and calories, too.
Provided by Mary Close
Categories Crab
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth and shrimp shells to a boil.
- Add crab legs.
- Cook 4 minutes.
- Remove crab legs to a bowl to cool.
- Remove shrimp shells and discard.
- Strain broth for any leftover pieces of shells.
- Reduce heat to medium.
- Add celery, carrots, peppers, tomatoes and seasonings.
- Cook until vegetables are tender.
- Meanwhile, shell crab legs and break meat into bite size pieces.
- Add juices to the soup from the bowl the crab cooled in.
- Add shrimp and cook about 4 minutes.
- Add crab meat.
- Serve with hot crusty bread and salad.
- Delicious.
Nutrition Facts : Calories 126.9, Fat 1, SaturatedFat 0.2, Cholesterol 70.2, Sodium 917.2, Carbohydrate 5.9, Fiber 1.9, Sugar 3.6, Protein 22.9
SPICY CRAB AND SHRIMP SOUP
A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal.
Provided by mjmurr
Categories Crab
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in heavy saucepan over meduium-high heat.
- add onion and celery ,.
- saute' until tender ,about 6 minutes.
- Add clam juice , tomatoes with their jucies and sherry.
- Bring to a boil.
- Add next 8 ingredients.
- Simmer until barley is tender ,stirring often about 25 minutes.
- Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
- season with salt and pepper.
- .
Nutrition Facts : Calories 408.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 196.6, Sodium 2025.6, Carbohydrate 50.5, Fiber 5.3, Sugar 16.5, Protein 37.9
CRAB AND SHRIMP SOUP
This creamy soup is not only quick and easy to throw together, but it is so good. Full of shrimp and big sweet lumps of crab, the flavor combinations are great! The seasonings are spot-on and the slight hint of lemon from the zest pulls it all together. This soup will be great a cool crisp evening or even a special occasion.
Provided by Julianne Frazier
Categories Seafood Appetizers
Time 1h
Number Of Ingredients 12
Steps:
- 1. In a soup pot/Dutch oven, combine water, onions, and all seasonings. Heat to a boil then reduce heat to low; simmer for 10 min.
- 2. Add shrimp, simmer 10 more min.
- 3. Stir in soup.
- 4. Add 1/2 and 1/2...
- 5. ... crab meat, and sherry and lemon zest. Heat through.
- 6. Ladle into bowls and serve with crust bread. makes 4 servings or 6 cups.
CRAB AND SHRIMP RICE NOODLE SOUP
Steps:
- Pour the 3 1/2 quarts water into a 5- or 6-quart Dutch oven and bring to a rolling boil over high heat. Add the crab and cook, clean, and pick it as directed on page 322. Set the meat and the tomalley and fat aside. If you don't like the tomalley and fat, discard them along with the shell bits. Reserve 3 quarts (12 cups) of the cooking liquid for the broth.
- To rehydrate the dried shrimp, put them in a small saucepan with the 1 1/4 cups water, bring to a simmer over medium heat, and cook for 10 minutes, or until slightly soft. Drain the shrimp into a sieve placed over a bowl and let cool completely. Add the cooking liquid to the reserved crab cooking liquid.
- Put the cooled shrimp in a food processor and process to grind to a coarse texture. Add the crabmeat and tomalley and fat. Pulse 3 times to combine but not pulverize the crabmeat. Transfer to a bowl and mix in 1/2 teaspoon of the salt, 1 tablespoon of the fish sauce, and the egg whites. Set aside.
- In a large, wide pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until fragrant and a bit soft. Add the tomatoes and their juices and the remaining 1 1/4 teaspoons salt and bring to a vigorous simmer. Cook, stirring frequently, for 10 to 12 minutes, or until most of the liquid has evaporated and the mixture is thick.
- Add the shrimp sauce, the remaining 1 tablespoon fish sauce, and the reserved cooking liquid. Bring to a boil over high heat, lower the heat to a gentle simmer, and cook for 30 minutes.
- Meanwhile, bring a large pot of water to a rolling boil, for reheating the noodles; ready the scallions and cilantro for assembling the bowls; and arrange the garnishes on a plate or put them in small dishes and put on the table.
- Keeping the broth at a gentle simmer, use a large spoon to slowly stir it in one direction, scraping the bottom of the pot. As you stir with one hand, use the other to pour in the egg mixture. Keep stirring, and as soon as the egg mixture floats to the top, remove the spoon. Let the broth cook undisturbed for 5 minutes. When small bubbles break the surface, the soup is done. The broth underneath will be golden and clear with some solids at the bottom. Lower the heat so the broth stays warm while you assemble the bowls.
- When the water has reached a boil, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl and repeat with the remaining portions, while proceeding to assemble each bowl.
- Use a slotted spoon to transfer an equal portion of the floater to each bowl, on top of the noodles. Bring the broth to a rolling boil, taste, and salt, if necessary. Ladle 2 cups broth into each bowl, distributing the hot liquid evenly. Top with the scallions and cilantro. Serve immediately with the garnishes. It is customary for diners to add some vegetables, torn herb leaves, and squeezes of fresh line. Anyone wanting a brinier bowl should mix in a dab of shrimp sauce, while heat seekers should add a little of the chile-garlic mix.
- Notes
- To split and curl water spinach stems, use only the hollow portion of the stems, removing all leaves and tender stems (save those for a stir-fry, page 178). Soak the stems in water for 5 minutes to make them easier to split. A knife is traditionally used to split the stems, but a water spinach splitter (dao che rau muong, literally "knife for splitting water spinach"), available at Vietnamese markets, works much better. The thin metal rod attached to the round plastic top contains a set of sharp blades arranged like wheel spokes. Slide the splitter into the stem and then push the stem through the blades until about 4 inches of split stem protrudes. Grab the split portion and pull on it to drag the remaining stem portion through the blades. Deposit the shreds in a bowl of cold water and let soak for 15 minutes to curl. Drain before using.
- For information on banana blossoms, see page 52. Simply remove some of the bracts, stack them, and then slice them. Soak for 10 minutes in 1 tablespoon of distilled white vinegar and water to cover. Then massage and drain them.
CREAMY SHRIMP AND CRAB BISQUE
A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
Provided by Katrina Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
- Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g
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